Pineapple Lamb Burgers with Red Pepper Sauce Recipe

Pineapple Lamb Burgers with Red Pepper Sauce Recipe

  • 2/3 cup water
  • 1/4 cup quick-cooking barley
  • 1 (7 ounce) jar roasted red peppers, drained
  • 1 (8 ounce) can sliced pineapple, roughly chopped
  • 1/3 cup juice from canned pineapple
  • 1 tablespoon tomato paste
  • 4 teaspoons minced fresh oregano, divided
  • 1/2 teaspoon ground cumin
  • 1 pound ground lamb
  • 1 jalapeno, seeded and minced
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 6 whole-wheat hamburger buns, toasted
  1. Position rack in top third of oven; preheat broiler. Coat a broiler pan with cooking spray.
  2. Bring water to a boil in a small saucepan. Stir in barley, reduce to a simmer and cook until tender, 10 to 12 minutes or according to package directions. Remove from heat and let stand 5 minutes.
  3. Meanwhile, combine red peppers, reserved pineapple juice, tomato paste, 2 teaspoons oregano and cumin in a food processor or blender and puree until smooth. Transfer the sauce to a small saucepan; bring to a boil over medium-high heat. Reduce heat to a simmer and cook, stirring occasionally, until the sauce has thickened slightly, 5 to 6 minutes.
  4. Combine the cooked barley, chopped pineapple, the remaining 2 teaspoons oregano, lamb, jalapeno, garlic powder, salt and pepper in a medium bowl. Shape the mixture into 6 patties and transfer to the broiler pan. Broil until cooked through, 3 to 6 minutes per side. Serve the burgers on buns, topped with the sauce.
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